METHOD OF MANUFACTURING STILTON 83 



purpose. (2) A drying- or coating-room. (3) 

 A storing- or curing-room. Besides these a 

 cellar is a great advantage, as the cheeses can 

 be taken there when they are ripe, or even 

 before they are ripe if the weather is hot, and 

 the ordinary rooms are out of condition. For 

 Stilton-making it is imperative that all the 

 rooms should be high and well ventilated, and 

 that they should be so constructed as to allow 

 of cooling them in very hot weather. Further, 

 they must have apparatus for heating purposes, 

 as during spring and autumn artificial heat is a 

 necessity. (#) Utensils. Briefly enumerated 

 these are (i) A renneting-vat made of tin ; 

 (2) a curd-ladle or scoop of about half a gallon 

 capacity; (3) straining-cloths; (4) a curd-sink 

 made of glazed earthenware ; (5) a draining-sink 

 lined with tin ; (6) perforated metal moulds or 

 hoops ; (7) boards (9 in. x 9 in.) ; (8) draining- 

 shelves; (9) turning- and bandaging-table ; (10) 

 knife, bandages, &c. 



MANUFACTURE. -Milk. (The milk for Stilton- 

 making should be perfectly fresh, and not slightly 

 acid . as is the case in the making of some 

 British cheeses. This necessitates the renneting 



